All dishes:

Sea fish

Grilled red mullet with beurre blanc sauce

Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.

Mushrooms, Vegetables, Pasta and Rice

Potato salad with black truffle oil

Sea fish

Grilled red mullet

Mushrooms, Vegetables, Pasta and Rice

Vegetables à la croque au sel

À la croque au sel : raw vegetables dipped in salt, like radishes.

Eggs

Scrambled eggs with black truffle

Poultry

Casseroled chicken bonne femme

Bonne femme sauce : butter, button mushrooms, cream, shallot, parsley and white wine.

Pork

Marinated pork skewers

Marinated pork with garlic, oregano, paprika, and salt.

Appetizers

Crab canapé

Warm starters

Ficelle picarde

France. Hauts-de-France. Aisne. Oise. Somme. (Picardy).
Crêpe filled with a preparation of mushrooms, crème fraîche, York ham with shallot, nutmeg, onion and topped with grated Emmental cheese.

Beef

Charolais beef fillet with peppercorn sauce

Peppercorn sauce : melted butter with shallots deglazed with Cognac, enhanced with crushed pepper, reduced veal stock, and heavy cream.

Warm starters

Langoustine puff pastry

Main meals

Smoked salmon bagel

Sheep and Goats

Lamb fricassee

Fricassée : stews of shellfish, vegetables, fish, pork or poultry in a white sauce.

Shellfish and Seafood

Stuffed squid with rice

Desserts

Cherry tart

Offal and tripe

Veal sweetbreads with black truffle

Desserts

Roasted peaches with caramel

Poultry

Chicken with mushrooms

Poultry

Duck breast with mushrooms

Shellfish and Seafood

Scallop gratin

Desserts

Roast grapefruit

Sea fish

Curled fried whiting

Fried whiting with hard-boiled egg mayonnaise.

Freshwater fish

Smoked tuna

Warm starters

Goat cheese raviole

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.